May 28, 2005

Bonnat – Ceylan – review – Anne Bramley

More articles by »
Written by: annebramley

The Asian varietal of Bonnat’s global chocolate creations, this bar reflects the terroir of Sri Lanka from where it originates. Beyond the usual range of typically “”Asian”" flavors of chocolate of similar provenance, you’ll find a range of more specific tastes. Unlike say, the tea of the region, this chocolate is neither mild nor unassuming.

A deep dark, almost purple color evidences a deep “”thud”" snap and fudge-like texture with an easy, slow melt it – all due to the higher (75%) cocoa butter content. Those deep and heavy qualities are carried through to the aromas of dried cherries and tobacco. In taste, however, this bar deviates from these first impressions, which give way to a serious lime tang when you bite into this chocolate. True to the terroir, that lime is almost a bergamot, which some might mistake for a subtly burnt undertone. At the finish a burnt flavor does emerge, though less like over-caramelized sugar and more like a rich but acidic balsamic.

About the Author




The Chocolate Tree – Madagascar Raw 70%

The Chocolate Tree ventures boldly into territory formerly almost the exclusive domain of Pacari with a raw chocolate that one has reason to believe may be classified as “fine”. It’s even more refreshing to se...
by Alex Rast

Askinosie Del Tambo Ecuador 70pc & nibs enrobed Cru Sauvage Bolivia Felchlin

Directly Traded collection from Geert Vercruysse

Belgian chocolatier Geert Vercruysse creates a unique collection of ganaches using directly traded chocolate, just in time for the birth of new industry organisation, Direct Cacao.
by Martin Christy


The Chocolate Tree – Ecuador 82%

Scotland joins the club of bean-to-bar countries with this (and other) chocolates from interesting micro-producer The Chocolate Tree in Edinburgh. This is a new experiment for a company previously involved in confectionery and ...
by Alex Rast



Friis-Holm – Chuno Double Turned

The other half of the Chuno pair from Friis-Holm, which plays the very interesting game of asking by way of practical experimentation what differences in fermentation might do. Like the Triple Turned, this explores an entirely ...
by Alex Rast

Seventy% supports the International Chocolate Awards

Red Star Chocolate – Ocumare 72%

After a long hiatus, during which Red Star was apparently tinkering with their process, Duffy returns with a revised Ocumare dark. A well-known but highly-reputed origin is an obvious place to start after process changes, and t...
by Alex Rast


Latest reviews

  1. The Chocolate Tree – Madagascar Raw 70% Alex Rast, 15 Jun 2013
  2. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  3. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  4. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  5. Chapon – Chuao Alex Rast, 18 Nov 2012

@Seventypercent Twitter feed

Search site